March 12: Vegetable Chili

This recipe comes from one of my all time favorite books and authors, Jane Brody's Good Food Book.

Chili Base:
1 lg onion, finely chopped (about 1 c)
2 lg cloves garlic, minced (2 tsp)
2 tsp oil
1 lb very lean ground beef
1 28 oz can tomatoes, in puree, coarsely chopped
(if tomatoes are packed in water, add 2 to 3 TB tomato paste)
1 1/4 c dried red beans, or 2 1/2 c canned beans, drained
1 or more jalapeno peppers, finely chopped, opt
1 c diced green peppers, opt
1 c sliced carrots
1 c diced celery
1 c corn kernels, fresh or frozen

Seasonings:
5 tsp brown sugar, or more, to taste
5 tsp mild chili powder
1 TB cumin
1 TB oregano
1/2 tsp salt
1/2 tsp coriander
1/8 tsp ground cloves
1/8 tsp ground allspice

In a large, deep, heavy skillet, saute the onion and garlic in the oil until the vegetables are softened. Add the meat, browning it and stirring it to break up the pieces. Drain off any fat that accumulates in the pan. Add the tomatoes and their puree (or liquid and tomato paste) and all the seasonings. Heat the mixture until it is bubbly, reduce the heat, cover the pan and simmer the chili for about 30 minutes. Add the beans, peppers, green peppers, carrots, and celery. Simmer the chili, covered about 20 minutes longer or until the carrots are softened. If desired, add corn kernels to the pot after 10 minutes.